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What to do in October: must-see events in Teritoria

The Teritoria houses invite you to extend the pleasures of summer and discover unforgettable experiences throughout France. Not sure what to do in October? Here’s our selection ofnot-to-be-missed events.

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Don’t miss the last dinner concert of the season, ‘La Notte, La Note’, at Domaine de La Monestarié on 12 October. This tribute to Claude Nougaro, with the duo NouS, will transport you into a musical universe full of emotion. Enjoy an Indian dinner in the magical setting of this charming Tuscan estate, and extend the experience with a night on site at a reduced rate.

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On 22 and 25 October, come to the Clairefontaine racecourse for a unique gastronomic experience at La Terrasse By l’Âtre. Savour dishes inspired by local cuisine while enjoying a breathtaking view of the finish of the races. This event is the perfect opportunity for horse racing enthusiasts and food lovers to enjoy a convivial moment in elegant surroundings.

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The International Garden Festival is taking place at the Domaine de Chaumont-sur-Loire until 3 November, just 6 km from the Auberge de la Caillère. This festival, dedicated to landscape design under the theme ‘Garden Source of Life’, invites you to discover extraordinary gardens created by over 300 teams from all over the world. Make the most of this getaway by taking a gourmet break in one of the Auberge’s restaurants, either the Bistrot or the Gastronomique.

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Until 7 November, let yourself be seduced by the off-season on the Île de Ré by taking advantage of thespecial Indian Summer offer at La Baronnie Hôtel & Spa****. For a minimum two-night stay, including breakfast, we’ll give you a free upgrade. It’s the perfect opportunity to enjoy the peaceful rhythm of the Indian summer, in an enchanting setting. Book now and extend your summer in a haven of peace and well-being.

To make the most of these events and benefit from exclusive advantages, join our Teritoria loyalty programme. By registering, you will be able to see part of your bill (from 3% to 10%) immediately re-credited to your account and access exclusive offers. Register now and add an exceptional touch to your Teritoria experience.

To make sure you don’t miss any of our latest news and receive our suggestions for your next trip, sign up for our newsletter. And to treat your loved ones to an exceptional stay or dinner, visit our gift shop, where you’ll find gift packs and cards valid in all Teritoria establishments.

A chef, a passion:  Charles Coulombeau’s Wild Magao Berries  

Author : Laurence Gounel

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It was Olivier Derenne, founder of Comptoir Des Poivres in Nantes and an insatiable traveller in search of the world’s best spices, who introduced Charles Coulombeau, chef and owner of La Maison Dans Le Parc, to what is also known as the verbena’s berry a few years ago. It was love at first sight for this Asia enthusiast, who found in it a flavour enhancer with warm, lemony, and herbaceous notes.

“As a seasoning for grapefruit purée or on mascarpone with a few citrus zest… Magao wild berries go with absolutely everything, even desserts,” says this relentless seeker.

So much so that it became the signature ingredient of his ‘house-made’ beer. The recipe was born from the surplus bread left over after each service and inspired by the breadcrumb-based beer he tasted in England. After roasting the naturally sweet rye bread crusts, he macerates them in the brew with pepper, resulting in a unique final product: a gourmet amber beer with notes of peppery cereals that quickly disappear, leaving a citrus taste on the palate. While this aperitif beer brings a certain freshness to the start of a meal, Charles has come up with a special pairing for it: beef cheek cooked in this very beer.

“Customers can even dip a piece of rye bread in the sauce to complete this harmonious trio.”  

Through the inspiring story of how Wild Magao berries beer was created, Teritoria celebrates innovation in gastronomy and respect for the environment, demonstrating that culinary excellence can go hand in hand with sustainability. Join Teritoria to discover culinary artisans who transform ingredients with boldness and imagination, creating unique taste experiences that both inspire and respect our planet. With Teritoria, immerse yourself in a world where every ingredient tells a story, every dish is an adventure, and every meal is a step towards a more responsible and innovative culinary future. 

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©Roza Sayfullaeva

Sign up for our newsletter to receive inspiration directly in your inbox and enjoy 3% cashback after every visit to any Teritoria establishment thanks to our loyalty program. Want to treat your loved ones? Visit our gift store and find authentic sustainable gifts that will mark the spirit, not the planet. 

Summer Fruits and Vegetables: Your Seasonal Calendar

The choices we make when it comes to food have a direct impact on the environment, which is why seasonal cooking has become so important.

Choosing seasonal produce not only means enjoying delicious, fresh flavours, but also helping to reduce our carbon footprint by minimising transport and supporting local agriculture.

So let’s dive into this summer taste journey with the Teritoria summer fruit and vegetable calendar. Because seasonal cooking is not only economical and eco-friendly, it’s also delicious!

fruits et légumes d'automne sur fond orange pale - tomates, carottes, avocats, fraises, mures

With the sun at its peak and nature in full summer splendour, July offers an abundance of colours, flavours and textures in the world of fruit and vegetables.

After exploring the French coastline or spending a day at the beach or by the swimming pool, what could be better than a delicious seasonal recipe made with July’s fruits and vegetables? You can enjoy:

July’s seasonal vegetables

Tarts, salads, slow-cooked dishes or chilled soups, this colourful array of vegetables offers endless recipe inspiration.

savoureuse tarte  concombre, tomate dans un saladier style méditerranéen, sur une nappe blanche.
Tarte concombre, tomate
  • Tomatoes
  • Carrots
  • Asparagus
  • Courgettes
  • Aubergines
  • Peppers
  • Green beans
  • Cucumbers
  • Avocado
  • Spinach
  • Summer squash (patidou squash, yellow squash and summer courgette)
  • Broad beans
  • Peas
  • Radishes

July fruits

The health benefits of red fruits are well known, and most of them ripen during July. They are perfect in salads or sweet and savoury tarts, crumbles or clafoutis!

fruits rouges posés sur une table en bois foncé avec un fond noir. fraises, framboises, groseilles et cassis

  • Cherries
  • Strawberries
  • Raspberries
  • Blackberries
  • Apricots
  • Peaches
  • Plums
  • Watermelon
  • Melon
  • Nectarines
  • Redcurrants
  • Blackcurrants

aubergines et concombres posés sur un plat en osier. style estival. calendrier des fruits et légumes d'été

While July still offered a few spring vegetables, August opens the door to summer produce: crunchy vegetables, juicy fruits, and a calendar full of delicious recipes that will make you want to cook when you return from your family holiday!

August’s seasonal vegetables

August offers us an abundance of local vegetables full of energy and flavour. Whether you use them in salads, chilled soups or pies, they will add colour to your plates!

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Beetroot smoothie
  • Beetroot
  • Cucumber
  • Artichoke
  • Aubergine
  • White cabbage
  • Summer squash (patidou squash, yellow squash and summer courgette)
  • Spinach
  • Courgette
  • Fennel
  • Lettuce
  • Pepper
  • Potato
  • Beans
  • Radish
  • Corns

August’s seasonal fruits

August’s local fruits are colourful and ready to brighten up your plates while adding a touch of sweetness to your sunny days!

melon et abricots dont certains ouverts, laissant apercevoir l'intérieur, avec pépins. calendrier des fruits et légumes d'été

  • Apricot
  • Blackcurrant
  • Fig
  • Melon
  • Blackberry
  • Blueberry
  • Nectarine
  • Watermelon
  • Peach
  • Pear
  • Apple
  • Plum

délicieuse salade estivale de concombre et tomates vu du dessus, dans un joli plat
cucumber and tomato salad

As the days shorten and the mild autumn weather sets in, September brings with it a new palette of flavours and harvests.

While September often means going back to work and returning from your summer holidays, it’s also the time when market stalls are adorned with new fruits and vegetables that signal the transition to a new season.

September Vegetables

September vegetables are like a bridge between the summer flavours that are still lingering and the richer ones to come. Crumbles, stews, cakes and soups: September marks the return of autumn to your plate!

courgettes et tomates roties. calendrier des fruits et légumes d'été
Oven-roasted courgettes and tomatoes
  • Artichoke
  • Aubergine
  • Beetroot
  • Swiss chard
  • Broccoli
  • Carrot
  • Celery
  • White cabbage
  • Cauliflower
  • Brussels sprouts
  • Cucumber
  • Courgettes
  • Spinach
  • Fennel
  • Beans
  • Lettuce
  • Corn
  • Leek
  • Peppers
  • Potatoes
  • Radishes
  • Tomatoes

September Fruits

September still has some local summer fruits left to offer. There’s still time to enjoy this colourful array before the arrival of autumn fruits!

calendrier des fruits et légumes d'été

  • Apricot
  • Blackcurrant
  • Cherry
  • Strawberry
  • Raspberry
  • Redcurrant
  • Melon
  • Apple

You now have everything you need to combine taste and sustainability this summer.

A rich palette that will allow you to create delicious recipes throughout the summer!

And if you want to treat your loved ones, why not give them a unique experience at one of the charming Teritoria establishments offering seasonal cuisine that combines culinary pleasure with respect for our planet.

Choose from the Gastronomy, Stay & Gastronomy gift boxes or the gift card to enjoy a gastronomic stay at a unique establishment.

And for any other type of stay, whether it’s a romantic getaway, a wedding gift, a wellness break, etc., visit our gift shop to treat your loved ones!

Finally, to make sure you don’t miss any of our travel and food articles, sign up here.

A chef with a passion: (re)discover lentils with François Gagnaire…

By Laurence Gounel 

« This product, which is part of the identity of my region, is still often associated with memories of canteens or the army… yet it is a simple product which, when well prepared, brings great finesse and which, in my opinion, derives its nobility from its versatility. »

François Gagnaire

Lentils are just as natural on family tables as they are on Michelin-starred ones. Easy to use, it can be used all year round and its neutrality offers a wide range of possibilities.

Chef François Gagnaire’s secret to twisting its roundness? Star anise, which adds a lovely freshness. But the chef’s audacity comes in three ‘ways’: as grains, when it is served at Anicia ‘s as lentil caviar (in a caviar tin) with a carp crumble worked with mascarpone, fresh ginger, lime and dill; as flour, to make ’homemade’ blinis, galettes and breads; as a purée, when it is blended until it forms the famous lentil pulp that makes a bavaroise (on which a crumble is placed that resembles the volcanic earth that gives it its name), a velouté or to create desserts such as a crème brûlée, a lentil and blueberry tart or a frangipane cake to celebrate the kings.

The green Puy lentil, a unique and well-deserved appellation in the world, even featured in the France 5 report (french tv show) “Toi l’Auvergnat, quand tu mangeras !

Through chef François Gagnaire’sinnovative approach to the green Puy lentil, Teritoria underlines its commitment to promoting a gastronomy that celebrates local produce while pushing back the boundaries of culinary creativity. This story illustrates how Teritoria supports a vision of cuisine that is both rooted in the terroir and open to the world, proving that the simplest ingredients can be transformed into exceptional gastronomic experiences.

With Teritoria, discover chefs who transform the everyday into the extraordinary, paying homage to our rich culinary heritage while inviting you to explore new flavours and textures.

Sign up for our newsletter to keep up to date with our latest news, or offer the gift of an unforgettable lentil experience with our gifts.

Michelin Guide 2024: Teritoria’s Starred Maisons

The Michelin Guide 2024 ceremony, an eagerly awaited annual event, celebrates culinary excellence by awarding the famous Michelin stars. This year, the spotlight was on the Centre-Val de Loire region, showcasing its rich and diverse gastronomic heritage.

Created to honor the finest dining restaurants, the Michelin Guide is based on the expertise of inspectors who assess restaurants according to five criteria: the quality of ingredients, the harmony of flavors, the mastery of culinary techniques, the chef’s personal expression through their cuisine, and the consistency of excellence over time.

The accolades range from one to three stars, with one star recognizing a restaurant that is “very good in its category”, two stars for “inspired and refined cuisine”, and three stars for top-tier chefs at the whose creations are regarded as true works of art.

Chef Mathias Dandine from La Bastide Bourrelly in Cabriès, near Aix-en-Provence, shines with his first Michelin star just one year after the restaurant’s opening. Joining him in this prestigious recognition are also Chef Julien Martin of Château de Collias at Pont du Gard, located between Nîmes and Avignon and Emilie and Thomas Roussey of Moulin de Cambelong in the picturesque Conques-en-Rouergue, Aveyron.

Reflecting our core values, La Bastide de Moustiers, situated near the Gorges du Verdon in Provence-Alpes-Côte d’Azur, has been awarded the Green Star, acknowledging its commitment to sustainability.

This distinction honors the collective hard work of gardeners, farmers, breeders, fishermen, cooks, artisans, and masters of hospitality, whose combined efforts create a truly sustainable experience.

guide michelin 2024 : les maisons teritoria étoilées
Chef Adrien De Crignis

The 2024 edition of the Michelin Guide once again underscores the importance and dynamism of French gastronomy, shining a light on the talents that shape the country’s culinary heritage. These awards highlight the excellence, innovation and commitment of chefs and their teams to deliver unforgettable gastronomic experiences.

Congratulations to the newly crowned chefs for their passion and dedication, which continue to elevate the French cuisine on the world stage.

A special acknowledgment also goes to the restaurants that have maintained their Michelin-starred status, reaffirming their indispensable role in the French gastronomic landscape.

Discover all Teritoria restaurants, including over 100 starred ones, here, and subscribe to our newsletter to stay updated with our latest news.

A Waste-free Easter: An Eco-friendly Celebration

In this article, we share tips for celebrating Easter in an eco-friendly way.

Let’s start with Easter eggs. Instead of buying plastic ones, opt for papier-mâché or chocolate eggs wrapped in paper. You can also choose free-range eggs to support more sustainable farming.

easter egg hunt

Next, think about the gifts you give. For a low-waste Easter, choose sustainable options like books, wooden toys, or ethical and locally made products. You could also go for experiences, like family outings, that create lasting memories.

Finally, try to avoid food waste during the traditional Easter meal. Plan your shopping carefully and cook with seasonal, locally sourced ingredients to support nearby farmers.

easter without waste, local shops

Celebrating Easter in an eco-friendly way doesn’t mean giving up the joy and togetherness of the holiday, quite the opposite. It’s a chance to create lasting memories while doing something good for the planet.

plastic eggs

Traditional Easter celebrations can have a significant environmental impact. Plastic eggs, disposable decorations, non-recyclable gift wrap, and heavy meals all contribute to waste and pollution. That’s why it’s important to be mindful of these issues and consider more sustainable alternatives.

To celebrate Easter in an eco-friendly way, it’s essential to understand which practices have a positive impact on the environment. This means adopting a more mindful approach to consumption and choosing sustainable alternatives. By being aware of the issues, and the solutions, we can all help protect the planet while enjoying the holiday.

easter waste-free: responsible and sustainable gifts

When choosing gifts for your loved ones at Easter, think about their sustainability. Opt for gifts that will last a long time and won’t contribute to environmental pollution. Books, wooden toys, sustainable clothing and ethical products are all options to consider. By choosing sustainable gifts, you’re helping to reduce waste and encourage more responsible consumption.

gift box, teritoria gift boxes, unforgettable experience, easter gift

With this in mind, why not offer a meaningful and memorable experience with a Teritoria gift box? Our Stay, Gastronomy, and Well-being collections embody the spirit of responsible, local tourism, celebrating the richness of Europe while supporting sustainable practices. By giving a Teritoria gift box, you’re not just sharing an unforgettable moment; you’re promoting a form of tourism that respects both communities and the environment. It’s a gift that marks spirits, not the planet, and reflects our vision of sincere, sustainable hospitality.

easter waste-free, gifts made from recycled materials

One great way to celebrate Easter in an eco-friendly way is by making your own decorations and gifts using recycled materials. For example, you can turn tin cans into Easter baskets or weave old newspapers into creative containers. Greeting cards made from recycled cardboard and dried flowers are another thoughtful touch. The possibilities are endless, and you’ll end up with unique, sustainable creations.

easter waste-free, local products

Easter dinner is often a time for family gatherings and generous meals. To make it more eco-friendly, focus on choosing sustainable foods. Opt for seasonal, locally sourced products to support nearby farmers. Reduce food waste by planning your meals carefully and getting creative with leftovers. You can also consider vegetarian options to further lower the environmental impact of your Easter celebration.

easter egg hunt

The Easter egg hunt is a cherished tradition for many children. To make it more eco-friendly, use chocolate eggs wrapped in recyclable paper, or even organise a virtual hunt. You can also swap plastic eggs for papier-mâché or reusable wooden ones. By making the egg hunt more sustainable, you help children understand the importance of caring for the environment, all while having fun.

easter waste-free, decorated eggs

Let’s start with Easter eggs. Instead of buying plastic ones, opt for papier-mâché eggs or chocolate eggs wrapped in recyclable paper. These choices not only reduce waste, but also add a personal touch to your celebrations. You can even involve your children in making the papier-mâché eggs, a fun and creative activity for the whole family. By choosing these eco-friendly alternatives, you’re taking a meaningful step toward a more sustainable Easter.

easter waste-free, free-range chicken

Another important aspect of Easter eggs is the type you choose. Instead of buying conventional eggs from caged hens, opt for free-range eggs, laid by hens that can roam freely, rather than being confined to small cages. Supporting more sustainable farming practices not only promotes animal welfare, but also helps reduce the environmental impact.

easter waste-free local artisan

During the Easter festivities, support your local community by choosing locally made products. This not only reduces your carbon footprint, but also strengthens the local economy. Seek out local chocolatiers, artisans, and producers for ethical, high-quality gifts. By supporting local businesses, you promote more sustainable production methods and help foster a circular economy.

Celebrating Easter in an eco-friendly way doesn’t mean giving up the joy and togetherness of the holiday. On the contrary, by embracing sustainable practices, you can create lasting memories while helping to protect the planet. Whether it’s choosing thoughtful, eco-friendly gifts, making your own decorations, or opting for sustainable food choices, everyone can play a part in making Easter waste-free. We can all be agents of change and help safeguard the planet for future generations.

At Teritoria, we share your passion for a more sustainable and responsible world. Since 1975, we’ve been promoting a vision of hospitality that respects both people and the planet, uniting 430 hoteliers and restaurateurs across Europe who embody this commitment. Our small-scale, committed establishments reflect our passion for authentic, eco-friendly hospitality. Sign up for our newsletter to stay up to date, get inspired with meaningful gift ideas, and discover stays that truly make a difference. Join our community committed to tourism that marks spirits, not the planet. Explore our gift shop and give a present that goes beyond the Easter celebration: an authentic, thoughtful, and unforgettable Teritoria experience.

Easter chocolate: origins, traditions and French craftsmanship

In this article, we explore the origins and meaning of Easter chocolate in France, highlighting the savoir-faire and traditions of French chocolatiers.

Easter chocolates have become a symbol of celebration and tradition in many cultures around the world. Their history, a blend of pagan rituals and Christian customs, s as rich and varied as the shapes and flavours they take today.

Pagan origins

The origins of Easter celebrations go back long before their adoption by Christianity, rooted in springtime and fertility festivals. Symbols like eggs and rabbits were already present in ancient pagan traditions, representing birth and abundance. Eggs, in particular, were dyed, decorated, and exchanged as gifts, a precursor to today’s Easter egg traditions.

The Christian appropriation

With the spread of Christianity across Europe, many pagan traditions were assimilated and reinterpreted through a Christian lens. Easter, celebrating the resurrection of Jesus Christ, became the most important feast in the Christian calendar. Eggs, long-standing symbols of new life and rebirth, were incorporated into the Easter celebration. Over time, the tradition of abstaining from eggs during Lent led to their blessing and distribution at its conclusion, further strengthening their association with Easter.

The invention of Easter chocolates

The appearance of Easter chocolates is relatively recent and dates back to advances in chocolate-making during the 19th century. Once a laborious and expensive process, chocolate production became more accessible thanks to technological innovations. In 1828, Coenraad van Houten’s invention of the chocolate press revolutionised the industry, making chocolate smoother, easier to work with, and more enjoyable to eat.

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The first Easter chocolates were simple solid chocolate eggs. But as moulding techniques improved, manufacturers began producing hollow eggs that could be filled with surprises. These innovations transformed Easter chocolates into edible works of art, carefully crafted, beautifully decorated, and often elegantly packaged.

Modern Easter Chocolates

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Today, Easter chocolates are an integral part of the celebration in many parts of the world. They come in a wide variety of shapes, from traditional eggs and rabbits to more elaborate, personalised creations. Chocolatiers compete for attention with inventive designs, high-quality chocolate, and imaginative fillings and flavours.

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Over the centuries, this religious celebration has absorbed various popular traditions, including that of Easter chocolate. In France, chocolate has become an essential part of the holiday. Every year, both young and old eagerly await the moment they can indulge in these sweet treats.

chocolat de pâques, artisan chocolatier, artisanat français chocolat

Beyond its delicious taste, Easter chocolate embodies the excellence of French craftsmanship. Chocolatiers across France draw on ancestral savoir-faire to create truly unique pieces. Each creation is the result of meticulous work, blending creativity with technical mastery. These artisans select the finest cocoa and refine textures and flavours to produce chocolates of exceptional quality.

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French chocolatiers aren’t content with simply reproducing traditional Easter shapes, they constantly innovate, offering original creations that surprise and delight. From eggs adorned with delicate patterns to chocolate figurines depicting spring scenes, these artisans’ imagination knows no bounds. Their creations reflect a living craft, one that continually reinvents itself while staying true to tradition.

Choosing artisanal Easter chocolate also means supporting a responsible and ethical approach. More and more French chocolatiers are turning to fair trade cocoa and committing to environmentally friendly production methods. By buying their creations, consumers help promote a virtuous economic model, one that respects both cocoa producers and the planet.

Discover our 400 committed hoteliers and restaurateurs who work every day to shape a better future for tourism.

Beyond the taste, buying Easter chocolate from an artisan is an experience in itself. Stepping into a chocolate shop means being greeted by enchanting aromas and the chocolatier’s passion for their craft. With personalised advice, stories behind the creations, and tastings, Easter chocolate becomes more than just a treat, it’s a true immersion into the world of chocolate.

Discover Easter traditions across Europe.

Sign up for our newsletter to stay up to date with the latest news and get inspired with gift and holiday ideas that make a difference. Join our community committed to tourism that mark the spirits, not the planet. Explore our gift shop and offer a present that keeps on giving, long after the Easter celebrations are over: an authentic, meaningful, and unforgettable Teritoria experience.

Easter and its traditions in France and Europe

To whet your appetite, let’s take a closer look at Easter traditions across the continent.

The tradition of Easter chocolate dates back several centuries, blending cultural, religious, and artisanal influences. While often associated with Christianity, its origins are more complex. Discover the origins and traditions of Easter chocolate.

traditional easter eggs in france, egg hunt, easter traditions

In France, Easter is marked by a beloved sweet tradition: chocolate eggs. These treats, often beautifully decorated and presented in colorful baskets, are enjoyed by children and adults alike during the festive season. Chocolate eggs can be plain or filled with praline, caramel, or other delicious flavors.

In addition to chocolate eggs, French pâtisseries offer special Easter creations. Chocolatiers compete to showcase their ingenuity with edible works of art, highlighting the richness of French chocolate-making expertise.

In Italy, while Christmas is traditionally a family-centered holiday, there’s a popular saying about Easter: “Natale con i tuoi, Pasqua con chi vuoi,” which means “Christmas with your family, Easter with whoever you want.” The expression reflects the value Italians place on freedom and flexibility when it comes to celebrating Easter with others.

easter colomba, easter in italy, easter cake, easter celebrations, easter traditions

Easter Monday, also known as Pasquetta, offers Italians a special opportunity to enjoy the outdoors and share a countryside picnic with family and friends. On this day, the eggs collected the day before are eaten, and no feast would be complete without Colomba, a traditional Easter cake shaped like a dove and known for its soft, sweet flavor.

In addition to family celebrations, many Italians take advantage of the Easter weekend to getaway to the heart of Italy with friends, sometimes even going camping.

Take this opportunity to treat yourself to a weekend in Italy and experience Easter traditions firsthand.

In Spain, Easter is marked by the Mona de Pascua, a traditional cake decorated with colored eggs. This festive treat is often made with local ingredients like olive oil, almonds, and dried fruit, reflecting classic Mediterranean flavors.

mona de pascua, easter cake, easter celebrations, easter in spain, easter traditions

The Mona de Pascua is often customized to individual tastes, with chocolate eggs, sweet figurines, and other decorative touches. Spanish families gather to share and enjoy this delicious cake.

In Germany, Easter is associated with a variety of culinary traditions, from egg decorating to the preparation of Osterzopf, a braided brioche flavored with vanilla and studded with dried raisins. This pastry is often shared at Easter breakfast or brunch.

osterzopf, easter in germany, easter celebrations, easter traditions

In Germanic countries, Easter celebrations follow two distinct traditions. In Austria and Germany, one features a hare who plays the role of generous chocolate egg distributor, carefully hiding them in family gardens.

However, in Tyrol, a variation of this tradition favors reality over fantasy. In this region, it’s a hen that’s entrusted with the delicate task of delivering the chocolate eggs.

In Greece, Easter holds deep religious significance. For the occasion, people prepare Tsoureki, a sweet, braided bread decorated with colored eggs. This special bread is often blessed at church on Easter Saturday.

tsoureki, pâques en grèce, fête de pâques, traditions de pâques

Teritoria is a community of hoteliers and restaurateurs committed to offering sustainable and authentic hospitality. Passionate about tourism that mark the spirits, not the planet, we invite you to explore France and Europe through their Easter traditions. Discover the regions, meet the locals, learn about their customs, and taste their traditional dishes.

Discover the most beautiful getaways for an unforgettable Easter weekend.

Want to treat your loved ones? Discover our gift boxes for an unforgettable Easter weekend. Sign up for our newsletter to stay up to date with the latest news from Teritoria.

Winter Fruits and Vegetables: Your Seasonal Calendar

Seasonal eating plays many roles. By choosing to eat foods according to their natural harvesting period, we adopt a behavior that limits the distances that products travel, reduces the energy required for their production and supports sustainable, local farming practices. This approach not only helps lower our carbon footprint but also preserves local biodiversity, contributing to the protection of our environment. While seasonal cooking undoubtedly delights our taste buds, whether prepared at home or by renowned chefs, it primarily reflects a commitment to the environment.

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In light of this, Teritoria has put together a winter fruits and vegetables calendar to help you strike the perfect balance between culinary pleasure and preserving our planet.

Seasonal Calendar: January’s Fruits and Vegetables

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While summer offers a palette of summery colors and flavors, winter emerges with its own set of culinary delights. The hearty dishes of the season are ideal for gathering with friends or family, providing genuine comfort at the table. To awaken your taste buds, let’s explore the January calendar, which will help you savor this time of year to the fullest.

January Vegetables

January may not offer the same abundance of local vegetables as previous months, but it still has plenty to soothe the soul during what’s often considered the most somber time of the year. Gratins, stews, soupswinter offers numerous comforting recipes to keep you warm!

  • Beetroot
  • Carrot
  • Celery
  • Brussels sprouts
  • Squash
  • Belgian Endive
  • Spinach
  • Turnip
  • Parsnip
  • Leek
  • Potato

January Fruits

Winter is the perfect time to ward off the cold and give your body a boost of all the vitamins naturally found in fruit and vegetables. This season’s local fruit don’t disappoint! They will help you stay energized and strengthen your immune system against winter flu and viruses.

  • Lemon
  • Clementine
  • Kiwi
  • Mandarin
  • Orange
  • Shaddock Pomelo
  • Pear
  • Apple

Seasonal Calendar: February’s Fruits and Vegetables

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A warm welcome to February, the shortest month of the year! Though brief, the selection of fruits and vegetables is not much different from January. While these months often inspire indulgent dishes such as raclette, tartiflette or fondue, we shouldn’t forget the vitamins naturally present in fruits and vegetables that help us stay strong during this time. Comfort food, yes, but with a balance!

February Vegetables

As in January, the calendar might not be too rich, but it still offers the chance to brighten up your plate with comforting local vegetables that bring warmth and all the essential nutrients you need.

  • Beetroot
  • Carrot
  • Celery
  • Brussels sprouts
  • Endive 
  • Frisée lettuce 
  • Corn salad
  • Turnip
  • Leek
  • Potato

February Fruits

February doesn’t offer more local fruits than January. However, the winter holiday season, just around the corner, brings plenty of vitamins to fuel you as you tackle the ski slopes like a pro!

  • Lemon
  • Clementine
  • Kiwi
  • Mandarin
  • Orange
  • Shaddock Pomelo
  • Pear
  • Apple

Seasonal Calendar: March’s Fruits and Vegetables

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March often signals the return of warmer days, and the local fruit and vegetable calendar is no exception. As the sun starts to peek out on terraces, it also begins to shine on our plates. A few spring vegetables will surely put the finishing touches onto your seasonal cuisine!

March Vegetables

March continues to delight our palates with comforting dishes, while also introducing slightly more spring-like flavors. Whether soups, gratins, stews or salads, the return of warmer weather offers plenty of delicious options!

  • Asparagus
  • Beetroot
  • Chard
  • Carrot
  • Celery
  • Brussels sprouts
  • Endive
  • Spinach
  • Frisée lettuce
  • Turnip
  • Leek
  • Potato

March Fruits

The local fruits of March, like those of the other winter months, are still brimming with vitamins. Enough to keep you going until the clocks change for daylight savings at the end of the month!

  • Lemon
  • Kiwi
  • Mandarin
  • Orange
  • Shaddock Pomelo
  • Pear
  • Apple

Now, you have the opportunity to combine gourmet pleasure with ecological responsibility all winter long. A generous calendar of seasonal products awaits you, offering countless possibilities for creating comforting, vitamin-rich recipes throughout this period. If you’re looking to delight your loved ones, treat them to a unique experience in one of the charming establishments of Teritoria, where seasonal cuisine combines taste with sustainability. Choose from our Getaway & Fine Dining gift boxes to enjoy a gourmet stay in a one-of-a-kind setting.

And for any other kind of stay—whether it’s a romantic getaway, a Michelin-starred table, or a wellness break—visit our online shop to treat your loved ones!

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Eco-conscious restaurants: eating well while respecting the planet

Eco-conscious does not necessarily mean vegan: to be cooking in a way that is good for both the planet and our health does not necessarily mean that it has to be vegetarian or vegan, but it is a cooking style that offers seasonal and local vegetables on the menu. A restaurant with the eco-conscious label therefore represents a menu offer made from fresh, local products.

Calling on local producers allows us to use short circuits, thereby avoiding long-distance transport, which has a positive impact on the environment. What’s more, using seasonal and local products means that our food is closer to our needs, and our cooking is just as tasty.

Eco-conscious chefs are also committed to avoiding food waste, both on the plates and in the preparation of their menus: reducing waste, recycling peelings… while honouring authentic, local cuisine in the tradition of French cuisine.

There are different levels of commitment for a restaurant to adopt an eco-conscious approach: favouring short circuits, using organic products (organic food and cleaning products), limiting waste and the use of single-use plastics, reducing food waste, and so on. All with the aim of reducing our carbon footprint and our impact on the environment.

Actions to promote eco-conscious gastronomy are being taken all over the world. In Italy, for example, the birth of the Slow Food concept by an Italian culinary journalist, Carlo Petrini, in the 1980s, which is still relevant today, advocates ‘good, clean and fair’ food. In other words, food that is tasty and nutritious, clean and respectful of the environment, and fair for the producer, who is guaranteed a return commensurate with the quality of his produce. The movement was born in opposition to the development of fast food.

Restaurants defined as eco-conscious have been awarded a number of labels as part of their sustainable development approach. Obtaining these labels is more than just an affiliation, it represents a genuine commitment by these chefs of French gastronomy.

The Green Food label is awarded to establishments that adhere to the Green food charter. This label, created in 2018 by two people from Nantes, groups together around ten criteria – local/organic products, sorting, ecological products, reuse of organic waste, energy, etc. – on which establishments are assessed. The restaurant must meet at least six of these criteria to be awarded the label.

Ecocert has been fighting for the environment since 1991. The Ecocert certification is awarded to farmers offering products originated from biological agriculture. In 2013, the Ecocert “in the kitchen” label was created and awarded to restaurants using only organically produced products, as well as to collective catering, with the aim of encouraging local consumption and the preparation of canteen menus using fresh, local and organic products.

The Ecotable label rewards and promotes eco-conscious restaurants by awarding them ecotable badges:

Veg for a 100% vegan restaurant

Vegg for a 100% vegetarian restaurant

Bio for a cuisine based essentially on products from organic farming

F for flexitarian

WB for Wanna bio, for committed establishments

L for Locavore: as the name suggests, favouring local products

Z for Zero waste

TF for Tupper friendly: for establishments offering doggy bags so that you can take your leftovers home and finish them the next day

O for Ocean Friendly: for establishments serving seafood products

Chaired by Alain Ducasse and Alain Dutournier, the Collège Culinaire de France is a militant community that brings together more than 2,000 restaurants and 1,000 artisan producers. Its aim is to embody a new approach to culinary craftsmanship, one that breaks with the standardisation of production, catering and food. 100% independent, the Collège is financed by the commitment of its members, who contribute one euro a day. It also reveals and promotes the eco-conscious initiatives of its members.

When we’re talking about the price of sustainable gastronomy, we assume that the bill will definitely end up being very costly. In reality, we pay no more than we would in any other establishment, since the price depends on the quality of the products used and the dishes prepared. With sustainable gastronomy, we eat better and we protect the environment.

Many restaurateurs are concerned about and respect the environment. Increasingly, they favour short circuits and make room for local and/or organic farming. Teritoria invites you to explore the French regions and discover three of them.

An eco-conscious , locavore restaurant in the Grand-East of France

restaurant alchémille jerome jaegle grand est alsace

In Haut-Rhin, chef Jérôme Jaegle welcomes you to his restaurant, L’Alchémille, in Kaysersberg-Vignoble. A true culinary enthusiast with a family heritage in butchery, he brings fruits and vegetables from his own garden to the table, along with local products from the terroir and nearby producers. At his restaurant, you’ll discover an evolving and inventive cuisine that changes daily with the harvest, bringing fresh, seasonal ingredients from the garden straight to your plate.

Seasonal cuisine in an eco-conscious restaurant in Auvergne-Rhône-Alpes

restaurant le clair de la plume seasonal cuisine auvergne-rhône-alpes

In Grignan, in the Drôme, chefs Benjamin Reilhes and Glenn Viel await you at Le Clair de la Plume restaurant. Together, they offer a seasonal menu featuring both gourmet and bistro-style dishes. They are constantly on the lookout for local ingredients to elevate and delight your palate. Their cooking is passionate, creative, and rooted in a commitment to generosity and flavor.

Eating eco-friendly in an eco-conscious restaurant in Occitanie

eco-conscious gourmet restaurant in occitanie cyril attrazic chez camillou

Cyril Attrazic, chef of Restaurant Cyril Attrazic Chez Camillou in Aumont-Aubrac, welcomes you to the heart of the Lozère region. His cuisine is deeply inspired by the surrounding landscape, as he’s a native of the Lozèez region, closely rooted with the local life. His creations take you on a journey between tradition and modernity, featuring seasonal vegetables and fresh, local ingredients. His passion has been driving him since 1998, when he took on the role of chef in this family-run establishment, now carried forward through four generations before him.

In conclusion, adopting a responsible approach to our culinary choices is more than a trend—it’s a commitment to our planet. Eco-conscious restaurants, through their sustainable practices and support for local producers, play a crucial role in promoting food that respects both the environment and our health. Teritoria is a valued ally for those seeking to combine gastronomic pleasure with eco-responsibility. By highlighting a selection of dedicated, human-scale establishments across Europe, Teritoria embodies a sustainable approach to hospitality.

One of Teritoria’s strongest commitments, underscoring its role as a pioneer in promoting responsible tourism, is the requirement for all member establishments to calculate their carbon footprint with Clorofil. Choosing a restaurant within the Teritoria community means opting for a culinary experience that celebrates local, seasonal ingredients and sustainable practices, while contributing to a more circular economy that respects local ecosystems.

By subscribing to the Teritoria newsletter and exploring our gift shop, you’re taking another step towards conscious consumption, while delighting your taste buds with authentic, responsible flavours.